Healthy Zucchini Muffins Recipe

It is always nice to add a healthy and delicious muffin to the repertoire. Since they have so much good stuff inside, you can eat them for breakfast, snack, or lunch! These muffins boast whole grains, veggies, fruit, and no refined sugars. Even better, they taste great! They remind me of a slightly sweet zucchini bread combined with a moist bran muffin.

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I love getting fresh zucchini from the garden! We’ve shared lots of our favorite zucchini recipes and this is yet another great way to put it to use! Start with 2 1/2 cups of shredded zucchini (about 1 large or 2 medium zucchini), then press and squeeze out all of the liquid.

Pure maple syrup and honey sweeten up the muffins just enough. The apple, carrot, and zucchini add flavor, color, nutrition, and moistness.

I asked my kids if they would like these muffins for lunch and they all said yes! Then I took some over to the neighbors to see what they thought. Taste-test approved by 6 out of 7 kids and 100% of adults! 😉 Hope you give them a try and like them too!

Healthy Zucchini Muffins Recipe

Fabulessly Frugal

Healthy Zucchini Bread Muffins – great for breakfast, snack, or lunch! It is always nice to add a healthy and delicious muffin to the repertoire. Since they have so much good stuff inside, you can eat them for breakfast, snack, or lunch! These muffins boast whole grains, veggies, fruit, and no refined sugars. Even better, they

Ingredients

2 1/2 cups shredded zucchini

1 teaspoon salt

3/4 cup shredded apple

3/4 cup shredded carrot

1/2 cup butter

1/2 cup honey

1/2 cup pure maple syrup

2 large eggs

2 teaspoons vanilla

1 cup oat flour

2 cups whole grain flour

2 teaspoons baking soda

2 teaspoons baking powder

3 teaspoons cinnamon

1/4 teaspoon nutmeg

Instructions

Preheat oven to 350 degrees. Grease or use liners in the muffin pans.

In a large colander, combine the shredded zucchini and salt; mix well. Let stand for 10 minutes. Press as much liquid out of the zucchini as you can. Then transfer the zucchini to a clean kitchen towel and wring out any remaining liquid from the zucchini.

Meanwhile, melt the butter in a large bowl. Whisk in the honey and maple syrup until combined. Add the eggs and vanilla; mix well. Add the shredded carrot, apple, and zucchini to the bowl and stir until well combined.

In a small bowl, whisk together the flours, baking soda, baking powder, cinnamon, and nutmeg.

Add half of the dry ingredients to the zucchini mixture and stir to barely combine. Add the remaining dry ingredients and stir to barely combine. Do not over mix.

Divide batter evenly into the muffin pans; fill each to about 2/3 or 3/4 full. Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin in the center of the pan comes out clean.

Notes

To make 1 cup oat flour, blend about 1 cup + 3 tablespoons of old fashioned oats in a blender or food processor until it reaches the consistency of flour.

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At Fabulessly Frugal, our goal is to help you live HEALTHY, WEALTHY, and WISE! My team and I work hard to bring you the best, online deals, clean eating, DIY's, freezer meal recipes, and more! I LOVE coaching and inspiring people to improve their health in my fitness challenge! You should also check out my favorite cleanse! Learn more about me and the rest of my team.